cheap eats.

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Fiesta PicnicStarter: Cold bean dip

Entrée: Spicy chicken chipotle wrap

Side: Mango salad with orange

dressing

Drink: Virgin margarita punch

Dessert: Churros

Kid Friendly FeastStarter: Fruit fun dip

Entrée: Homemade pepperoni pizza

Side: Ants on a log

Drink: Sparkling punch

Dessert: Simple oatmeal peanut

butter cookies

No Cook, No Fail MealStarter: Ceviche “martini”

Entrée: Walnut and pear salad

Side: Gazpacho

Drink: Very berry spritzer

Dessert: Chocolate dipped pretzels

Summer Dinner PartyStarter: Cheese-stuffed pecans

Entrée: Pasta with white sauce and

vegetables

Side: Waldorf salad

Drink: Iced green tea with orange

ice cubes

Dessert: Mini lemon tarts

Girls Night InStarter: Prosciutto wrapped cantaloupe

Entrée: Colorful penne pasta

Side: Tomato, mozzarella, and basil

salad

Drink: Virgin sangria

Dessert: Death by chocolate

Date NightStarter: Oriental ramen salad

Entrée: Thai beef stir-fry

Side: Sugar snap peas with orange

ginger butter

Drink: Sparkling punch cocktail

Dessert: Spiced chocolate fondue with

fresh strawberries

Table of Contents

Eight Secrets to Dining Out on a Dime

Going for Groceries without Going Broke

Clipping Coupons Can Cut Your Costs

The Foodie’s Guide to Four Frugal Fiestas

How to Have a Thrifty Holiday

Where Does Your Food Dollar Go?

Five Nutritious Best Buys

Save Your Waist Line and Your Money with Proper Portions

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Part 1: Food for Thought Part 2: Cheap Eats Recipes

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Weekly Menu PlannerAbout MMI

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Saving money on food doesn’t have to be hard work. Making just some small changes can net

big rewards to your pocketbook. Simple changes in the way you plan, shop, and eat can help

you reduce the amount you’re spending on food. Thankfully, cutting back on the costs does

not have to mean cutting back on quantity or quality.

Cheap Eats was created by the educators at Money Management International (MMI) to bring

out your inner frugal foodie. Inside you will learn how to make the most of your money when

dining out, grocery shopping, and entertaining. This helpful guide also contains six complete

menus to help inspire you to make meals that are inexpensive and delicious. Inspired by

friends, family, and favorite food sources—both online and off—we hope you enjoy them as

much as we did! Enjoy!

Bon Appétit!contents

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Eight Secrets to Dining Out On a Dime

Dining out has become one of America’s favorite past times. In fact, Americans spend more than $555 billion

dollars a year in away from home food expenditures according to the U.S. Department of Agriculture. For those

who love to dine out but are on a shoestring budget, the cost-conscious connoisseurs of restaurant cuisine have

spilled their secrets on how to dine out on a dime.

1. Turn going out to eat into a treat, not a necessity. That way, going out to eat will feel like a reward for all

those times you saved money by cooking at home.

2. Share an entrée. With portion sizes having increased considerably over the last decade, the amount of food

set in front of us is growing almost as fast as the price. Sharing a meal allows you to cut costs and keeps you

from eating too many calories.

3. Water flows free. Drink water because it is a free and healthy alternative to sugary sodas and pricey

alcoholic drinks. To add some flavor to your H2O, ask your server to throw in some lemon, lime, or a sprig of

mint; all of which are readily available restaurant garnishes.

4. Use coupons to save coins. Clipping coupons isn’t just a grocery store saving strategy; coupons can help you

save at restaurants, too. Coupons in newspapers, on restaurant Web sites, and in Entertainment Books offer

great deals for dining out.

5. Kids eat free. Many restaurants let little ones eat for free. Sites like MyKidsEatFree.com offer listings of

kiddo-friendly dining establishments and times when children eat free.

6. Snack before you go. This advice may seem counterintuitive (why eat before you go out to eat?), but it is

great advice if you are worried about money and don’t want to sacrifice going out with friends. By having

a snack before you go out, you can get by with ordering a smaller, less expensive appetizer or salad. You’ll

save money, feel satisfied, and not miss out on quality time with your pals.

7. Eat during non-peak hours. Seven o’clock is prime time for crowds and prices. Many restaurant lunch menus

offer the same selection at a portion of the price so try dining out before the dinner hour.

8. Skip dessert. The cherry on top of your dining experience can be the money you save by skipping the

sweets. Self-proclaimed chocoholic that can’t live without a fix? Skip the appetizer. Dining out can be fun and

fulfilling even when you are missing a course or two.

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Going for Groceries without Going Broke

If the price of food is tipping the scales of your budget, you are not alone. Food is one of the most

common budget-breakers and the prices continue to escalate. According to the U.S. Department

of Agriculture, the Consumer Price Index (CPI) for all food has consistently increased over the past

decade and prices are expected to continue to rise.

Luckily, your grocery bill is one of the easiest payments to manipulate. With a little savings-savvy,

you can cut your grocery bill down to size. Here are some tips to help you save at the store:

• Always shop with a list. Impulse purchases and multiple trips to the store for forgotten

items can rack up your bill so use a list to get just the items you need.

• Convenience will cost you. Bagged lettuces, pre-chopped fruits and veggies, pre-seasoned

meats, and shredded cheeses are pricier than if you chop, shred, and season at home. Get in

touch with your inner chef and start julienning those carrots.

• Ugly packages equal pretty prices. Consider buying the generic brand to save money. There

is little noticeable difference between name brand and generic except, of course, the adver-

tising budget.

• Join the club. Take advantage of the supermarket discount card, manager’s specials, and

coupons.

• Buy smart when buying produce. When buying produce, look for what is in-season and

what is on sale. Locally grown produce is often more fresh and less expensive.

• Buy only what you need. Just because the bananas come in a bunch does not mean they

have to leave the store that way. Split them up and buy only what you will eat.

• Snack before you shop. If you haven’t filled your tummy, you are more likely to fill you bas-

ket with items you have not anticipated buying. Shopping on a full stomach will help make

those chocolate chip cookies on aisle three a little easier to resist.

Finally, remember that supermarkets have varying prices. Make a list of the ten or so products

you buy the most and do some comparison shopping. Often you will find that little differences

between the chains can add up to big savings.

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Clipping Coupons Can Cut Your Costs

Do those coupons in your Sunday newspaper really offer significant savings? The Promotion Marketing Association Coupon Counsel

believes they do, citing new statistics that show consumers who spend 20 minutes per week clipping and organizing their coupons

can save up to $1,000 a year.

Couponing is serious business for food manufacturers and could be an easy way to save money on your next trip to the store. Obvi-

ously, food manufacturers don’t make money simply by discounting their merchandise—if they did, they would just reduce their

prices. Their intent is to offer you a coupon for a product you don’t normally purchase so you’ll think, “Hey, 50 cents off! I’ll give

that new cereal a try.”

Savvy coupon users know that coupons should be used to save money, not to further stretch an already tight budget. Consider the

following tips the next time you find yourself searching your newspaper for big savings:

• Create an easy-to-use system. A simple approach is to set a day aside, like a Sun-

day afternoon, to search carefully through the coupons for items on your shopping

list (items you plan to purchase). Sort the coupons into categories in the order of the

aisles you plan to visit at the store.

• Look for additional savings. If a store is offering a coupon on an item and you also

have a manufacturer’s coupon, use both to double your savings. Also, take advantage

of any reward cards that your grocery retailer offers.

• Be an insider. If you don’t mind the extra mail, request to be on the mailing and

emailing lists of your favorite retailers. You can also contact merchandisers directly to

request coupons.

• Follow the directions. Each store has its own way of processing coupons. Most

promotional offers have an expiration date and many require you to have a coupon

code. Take time to read the directions to make sure you get the best deal.

• Read the fine print. Watch for merchandising tricks like the “two-for-one” coupon. If

you don’t need two products, take a look at the actual price for purchasing only one

of them—you might find that it is half price.

Clipping coupons may seem like more effort than it is worth, but the payoff is instan-

taneous—especially if you’re careful to buy only what you need. With the price of food

rising, it pays to shop around for the best deals.

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The Foodie’s Guide to Four Frugal Fiestas

If the exorbitant price of food is crashing your party plans, then it is time to revamp your party style with some of

these budget-friendly bashes. Because your Saturday nights shouldn’t look as bare as your fridge, the Foodie’s Guide

offers up four helpings of parties to keep your wallet and your guests full.

The Brunch

Skip breakfast, lunch, and dinner (the most expensive meal to serve) and opt for brunch instead. That little window of

time between breakfast and lunch is a great time for a party if you are set on serving food because the menu options

are less expensive. Eggs Benedict and a mimosa, for example, cost far less than a three-course dinner with wine.

The Game Night Gala

Whether you are playing host to the football fan club the night of the big game or it is your turn to host bunko, having

an event centered on an activity other than eating will save you money. Serving finger foods or pizza is perfectly

acceptable and less of an expense than a dinner party. Potato skins and wings aren’t a splurge, but guests will love

munching on these guilty pleasures!

The BYOV&C

The BYOV&C is a new spin on the classic BYOB. Instead of bringing their own beer, guests are asked to bring vino

(wine) and cheese to share. This is a smart tactic to cut the cost of one of the most expensive party staples: alcohol.

There are so many varieties of wine and cheese to be tried that guests will love sampling what others bring in.

The Just-A-Bite Bash

Many Tea Rooms have Just-A-Bite listed on their dessert menus. The dessert is a platter with spoons heaped full

of every type of pie, cake, and pudding on the dessert menu so that people can get “just a bite” of all the goodies

offered. Try this party theme at home by concocting various decadent desserts or having guests bring in their favorites.

Serve sweets up by the spoonful so guests can get a sample without feeling stuffed.

Try these party themes if you want to save money on you next get-together without sacrificing serving the foods you

love. If you are feeling creative, concoct your own party themes that are under budget and over-the-top on fun.

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How to Have a Thrifty Holiday

Food is a central theme of many holiday celebrations. Who can imagine Thanksgiving without turkey and stuffing? Can you

picture the Fourth of July without a savory backyard barbecue? Just like the presence of friends and family, good food is

essential to holiday celebrations.

If you find yourself hosting the holiday festivities, the cost of feeding your friends and family can add up. These tips offer

suggestions to turn paying the bill for holiday food into something to celebrate instead of something to cower from.

• Serve inexpensive food. Simple ingredients that cost next to nothing can be combined to create a smorgasbord of

savings. Cheap Eats offers some recipe ideas that will please your crowd and your wallet.

• Host a potluck. Asking your family and friends to bring a dish with them can cut the expense of preparing all the

food yourself.

• Play the waiting game. If you are serving the traditional turkey dinner for Thanksgiving, wait as long as possible to

buy the bird. Grocers tend to mark down the costs of whole, frozen turkeys as it gets closer to Thanksgiving. In fact,

the U.S. Department of Agriculture found that the prices paid for turkeys in November were half of what consumers

paid during the other 11 months of the year.

• Borrow (don’t buy!) nonessentials. If you need extra chairs, dishes, or serving pieces, ask your friends or family to

bring them along or borrow them from a neighbor. There is no use spending money on that crystal punch bowl that

you will only drag out once a year when borrowing Aunt Helen’s for the day will suffice.

• Plan proper portions. Who hasn’t over planned a party and had excess food left over? Not that leftovers are

always a bad thing, but constantly having too much food prepared can put you over your party budget. Use our

handy portion guide to make sure you have just enough (and not too much) food for your guests.

• Start a new tradition. Instead of hosting a huge feast, try something new by giving your time to the less fortunate.

Spending your holiday serving meals to the homeless or paying a visit to a local nursing home, hospital, or animal

shelter will cost less than hosting a party and will remind you of the real reason for the season.

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Where Does Your Food Dollar Go?

Have you ever wondered exactly what you were paying for when you handed over your hard earned money to

the grocery store cashier? Check out this graphic display of a food dollar and see where your every cent is spent.

Farm

Val

ue

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¢

Labo

r 3

8.5¢

Pack

agin

g 8

.0¢

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spor

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on

4.0¢

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gy

3.5¢

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its

4.

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Dep

reci

atio

n 3

.5¢

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4

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rest

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5¢

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¢

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. Tax

es

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ost

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¢

Value added Services 81¢

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lar

Paid

for

in 2

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Source — An Illustrated Guide to Research Findings from USDA’s Economic Research Service

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Five Nutritious Best BuysAs food prices soar, you may feel tempted to indulge in fast foods and packaged foods to save a buck at the risk of forgoing the vital nutrients your body needs to stay

healthy. But low cost foods don’t necessarily mean low quality. These five finds are rich in nutrients and inexpensive to boot.

1. Apples

Apples are economical, available year round, and versatile enough to eat for breakfast or dessert. Studies from Cornell University suggest that apples protect the brain

from neuro-degenerative diseases like Alzheimer’s and Parkinson’s. Apparently, an apple a day may actually keep the doctor away.

2. Sweet Potatoes

The sweet potato ranks number one in nutrition of all vegetables by the Center for Science in the Public Interest (CSPI). High in dietary fiber, vitamins A and C, iron,

calcium, and beta carotene, it comes as no surprise that this complex carbohydrate is a premier veggie.

3. Beans

Great for people who like options because beans come in many varieties (try garbanzo, black, lima, lentils…). Beans are one of the best sources of dietary fiber and

offer as much as 16 grams of protein in just one cup. Purchasing the dried form (which requires soaking before cooking) is the most cost-effective way to buy.

4. Cabbage

Ideal for weight loss and maintaining optimum health, this leafy green is low in saturated fat and cholesterol. Cabbage packs a punch with vitamins A, B6, C, and K,

potassium, manganese, thiamin, calcium, iron, and magnesium.

5. Oats

Oats are a hearty yet inexpensive way to start your day. A dollar or two will buy you breakfast for a week and can help lower blood cholesterol thanks to the soluble

fiber content of the grain. Top your oats with fruit, nuts, or a little brown sugar to mix up your breakfast routine.

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1 Serving Looks Like...

GRAIN PRODUCTS1 Serving Looks Like...

VEGETABLES & FRUIT

1 Serving Looks Like...

DAIRY & CHEESE

1 Serving Looks Like...

FATS

1 Serving Looks Like...

MEAT & ALTERNATIVES

1 piece of cornbread= bar of soap

1 slice of bread= cassette tape

1½ oz. cheese= 4 stacked diceor 2 cheese slices

1½ oz. of meat, fish and poultry= deck of cards

2 Tbsp. peanut butter= ping pong ball

3 oz.grilled or baked fish= checkbook

1 tsp. margarine orspreads = 1 dice

1 cup of salad greens= baseball

½ cup of cookedrice, pasta, or potato= ½ baseball

½ cup of ice cream =½ baseball

½ cupof fruit= ½ baseball

¼ cupof raisins

= largeegg

1 cup of cereal flakes = fist

1 baked potato = fist

1 mediumfruit =

baseball1 pancake= CD

Increasing portion sizes are costing Americans their waist lines

and their money. The National Heart, Lung, and Blood Institute’s

Portion Distortion Quiz reveals that portion sizes have ballooned

in the last 20 years. For example, two slices of pizza twenty

years ago was roughly 500 calories, while two slices of pizza

today average 850 calories. According to the Journal of the

American Medical Association, in a 20 year span the portion size

of soft drinks increased from 13.1 fl oz to 19.9 fl oz. The size of

hamburgers grew as well, from 5.7 oz to a whopping 7.0 oz.

Eating in excess can be detrimental to your diet and your wallet.

Eating more than the recommended serving size of a snack may

send you to the store to restock and pay up more often than

necessary.

To make judging serving size simple, try to relate proper portion

sizes with everyday objects. This serving size chart should help

set you on the right track to choosing proper portions.

Source:

National Heart, Lung, and Blood Institute

Source:

National Heart, Lung, and Blood Institute

Save Your Waist Line and Your Money with Proper Portions

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Cheap Eats Recipes

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Cold bean dip This creamy bean dip is a favorite to serve with crunchy corn chips. Serves 6.

Ingredients:

1 (16 oz) Can refried beans

2 tbsp Grated onion (or ½ tsp onion powder)

1 tsp Chili powder

Salt, to taste

1 (3 oz) Package cream cheese

¼ tsp Garlic powder

1 Large bag Corn chips (such as Fritos)

Directions:

1. Soften cream cheese by microwaving one whole package for 15 seconds or

leaving on counter for an hour.

2. Stir in beans, onion, chili powder, salt, and garlic powder until well blended.

3. Chill in refrigerator for several hours.

4. Serve with corn chips.

We made it for: $.97/serving

FIES

TA P

ICN

IC STARTER

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Spicy chicken chipotle wrap For carb-conscious picnickers, this protein packed wrap is a great option. For vegetarians, try

substituting chicken for some seasoned black beans. Yum! Serves 8.

Ingredients:

½ lb Boneless skinless chicken breast

1 (6 oz) Jar of chipotle sauce

2 tbsp Olive oil

1 Package Small flour tortillas

1tbsp Garlic salt

1tsp Pepper

1½ cups Pico de gallo (store bought or follow recipe below)

4 Medium tomatoes

1 Onion

3 Green peppers

¼ cup Fresh cilantro chopped

Pinch Salt

1 cup Cheddar cheese, shredded

1 cup Lettuce, shredded

Directions:

Pre-picnic

1. Sauté chicken in garlic salt, pepper and olive oil over medium heat.

2. Package shredded cheese and shredded lettuce in Ziploc baggies.

3. Prepare pico de gallo by mixing all ingredients in a bowl and adding ½ cup of cold water.

4. Pack picnic basket or cooler with ice packs to keep veggies and cheese cold.

Ready to serve

Spread chipotle sauce over flour tortilla, add meat, veggies, and cheese… Buen provecho!

We made it for: $1.97/serving

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IC ENTREE

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Mango salad with orange dressing This mango salad is a refreshing fiesta treat. If mango is too

pricey for your budget, try substituting the mango with another

tropical fruit like pineapple or kiwi. Serves 6.

Ingredients:

3 tbsp Orange juice with/pulp

3 tbsp Vinegar

1 cup Olive oil

4 cups Iceberg lettuce (1 small bag of

mixed green salad mix)

1 cup Fresh baby spinach

2 Oranges, peeled and sliced

2 Mangos, peeled and sliced

½ Red pepper, finely sliced

Directions:

1. In a small bowl, mix juice, and vinegar.

2. Slowly whisk in oil.

3. Add remaining ingredients and toss.

4. Pack salad in sealed container in cooler.

We made it for: $1.89/serving

FIES

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Margarita punch

Cool off with a tangy virgin Margarita! This tasty frozen treat is quick and easy

to make; perfect for hot days outdoors. Serves 6.

Ingredients:

1 (6 oz) Can frozen lemonade concentrate

1 (6 oz) Can frozen limeade concentrate

½ cup Powder sugar

1 liter Lemon-lime soda

2 Limes, cut into wedges

½ cup Margarita salt

Directions:

Pre-picnic

1. Combine frozen juice concentrate (lemonade and limeade) into a freezer

safe container with powder sugar, and soda.

2. Freeze overnight.

3. Pack container in cooler to keep cold.

Ready to serve

4. Dip cup rim in cool water then into margarita salt.

5. Scoop frozen drink mix with ice cream scooper into cups.

6. Add slice of lime onto rim of cup.

We made it for: $0.78/serving

FIES

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IC DRINK

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Churros Churros, also known as Mexican donuts, are delicious rolled in

cinnamon and sugar. An added bonus? These treats won’t cost you

much! Serves 6.

Ingredients:

1 cup Water

1 Pastry bag with star tip

2 ½ tbsp White sugar

½ tsp Salt

2 tbsp Vegetable oil

1 cup All-purpose flour

2 qts Oil for frying

½ cup White sugar

1 tsp Ground cinnamon

Directions:

1. In a small saucepan over medium heat, combine water, 2 ½

tablespoons sugar, salt, and 2 tablespoons vegetable oil.

2. Bring to a boil and remove from heat.

3. Stir in flour until mixture forms a ball.

4. Heat oil for frying in deep-fryer or deep skillet to 375° F (190° C).

5. Pipe strips of dough into hot oil using a pastry bag.

6. Fry until golden; drain on paper towels.

7. Combine ½ cup sugar and cinnamon.

8. Roll churros in cinnamon and sugar mixture.

9. Pack in dry container (outside of cooler).

We made it for: $1.22/serving

FIES

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IC DESSERT

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Fruit fun dip This sweet dip is a great way to get kids to eat their recommended daily intake of fruit.

To save money, buy in-season fruit from your local farmers market. Serves 4.

Ingredients:

Fresh fruit (for dipping)

1 cup Frozen strawberries

1 cup Canned crushed pineapples

1 cup Plain or vanilla yogurt

¼ cup Cream cheese

¼ cup Candy Nerds (optional)

Directions:

1. Defrost strawberries in water.

2. Squeeze or drain water off strawberries.

3. Drain juice off canned pineapples.

4. Combine frozen fruit, canned pineapple, yogurt, and cream cheese in blender or

food processor until smooth.

5. Sprinkle candy on top.

6. Serve with sliced fresh fruit for dipping.

We made it for: $1.99/serving

KID

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Homemade pepperoni pizza You’ll love making this homemade pizza because of the control you have in choosing fresh, healthy

ingredients. Load on the tomato sauce and the veggies! If you’re in a rush, use a jar of your favorite

spaghetti sauce instead of making your own to cut down on prep time. Serves 4.

Ingredients:

1 (16 oz) Loaf of French or garlic bread

½ cup Pepperoni, sliced

2 tbsp Olive oil

½ Small onion, chopped

1 clove Garlic, minced

½ tbsp Dried basil

½ tbsp Italian seasoning

1 tbsp Oregano

2 cups Canned crushed tomatoes with juice

½ cup Tomato paste

1 tbsp Garlic salt

2 tsp Sugar

2 tsp Ground pepper

2 cups Mozzarella cheese, shredded

Directions:

1. Heat olive oil in a medium skillet on medium heat.

2. Add the chopped onion and garlic.

3. Reduce the heat to low.

4. Add basil, salt, pepper and sugar stirring continuously over low heat for 1 minute or

until onion and garlic caramelizes.

5. Add crushed tomatoes with juice, tomato paste, and ½ cup of cool water.

6. Simmer over low heat stirring occasionally for 5 to 7 minutes.

7. Remove bread from package.

8. Cut loaf of bread in half length-wise. Cut each half in half again to make 4 pieces.

9. Spread tomato sauce over cut side of bread.

10. Sprinkle oregano and Italian seasoning over sauce.

11. Divide pepperoni evenly among all sections of bread.

12. Divide shredded cheese evenly over sections of bread.

13. Bake at 350° For approximately 14 minutes or until bread is toasted. We made it for: $3.24/ serving

ENTREEKI

D F

RIEN

DLY

MEA

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We made it for: $0.22/piece

Ants on a log Ants on a log is a healthy and fun snack for kids. Let little ones help by giving them a plastic

knife to spread on peanut butter and having them place the “ants” on top. Makes 12 pieces.

Ingredients:

4 stalks Celery; washed, trimmed, and cut into 3-inch pieces

¼ cup Peanut butter

1 small box Raisins

Directions:

1. Cut celery stalks into 3-inch sticks.

2. Spread a generous amount of peanut butter into grooves of celery.

3. Place raisins on top of peanut butter.

KID

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Sparkling punch Sparkling punch is a fun drink for summer. Kids will love the sweet

gummy bear treat doing the backstroke in their punch! Serves 10.

Ingredients:

2 liter Ginger ale

2 liters Fruit punch

½ cup Gummy bears

Ice tray

Directions:

1. Fill ice tray with white grape juice and 1 to 2 gummy bears per section.

2. Place tray in freezer until ice cubes have formed.

3. Serve sparkling fruit punch in glasses with gummy bear ice cubes.

We made it for: $0.60/serving

KID

FRI

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Simple oatmeal peanut butter cookies Cookies are a childhood staple. The oats and peanut butter make these cookies a snack

that will stick with kids longer than other desserts. Makes 28 cookies.

Ingredients:

1 cup Flour

1 cup Quaker oats

½ cup Peanut butter

½ tsp Baking soda

½ tsp Baking powder

¼ tsp Salt

½ cup Butter, softened

½ cup Granulated sugar

½ cup Firmly packed brown sugar

½ cup Peanut butter

1 Egg

1 ½ tsp Vanilla

Directions:

1. Preheat oven to 375° F.

2. Mix flour, oats, baking soda, baking powder, and salt; set aside.

3. Beat butter, sugars, and peanut butter in large bowl with electric mixer on medium

speed until light and fluffy.

4. Add egg and vanilla; mix well.

5. Gradually add flour mixture, mixing until well blended after each addition.

6. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

7. Bake 10 to 12 minutes, or until lightly browned.

8. Cool 1 minute; remove from baking sheets and move to wire racks.

9. Cool completely.

We made it for: $0.16/cookie

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Ceviche “Martini”Ceviche is a light and flavorful citrus marinated seafood dish. Served in a martini glass,

this simple shrimp ceviche is a fun way to start a great meal. Serves 4.

Ingredients:

½ lb Shrimp, unpeeled, cleaned, & cooked

2 cups Lime juice

½ Lime, fresh

¼ cup Red onion, chopped

½ Cucumber, chopped

1 tsp Hot sauce, optional

1 tbsp Ketchup

1 tbsp Olive oil, extra virgin

1 tbsp Cilantro, fresh, chopped

Salt and freshly ground pepper, to taste

1 large bag Tortilla chips

Directions:

1. Place shrimp in a bowl. Stir in lime juice until shrimp is completely coated.

Cover and refrigerate for 1 to 2 hours.

2. In a separate bowl, combine hot sauce (if desired), ketchup and olive oil.

Stir in red onion, cucumber, and cilantro.

Fold into the seafood mixture. Cover and refrigerate until serving.

3. Divide ceviche evenly into 4 martini glasses.

4. Cut 4 lime wedges and place one on each rim. Salt and pepper taste.

5. Serve with tortilla chips.

We made it for: $2.41/serving

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Walnut and Pear SaladA few ingredients are all you need for this flavorful salad. If you have some less-

than-fresh bread in the kitchen, you can also make homemade croutons in minutes

by lightly coating bread cubes with oil and toasting them under the broiler. Serves 4.

Ingredients:

Salad

1 head Butter lettuce, washed and separated

1 Pear, sliced

¼ cup Red onion, thinly sliced

¼ cup Walnuts, chopped

Salt and pepper, to taste

Dressing

¼ cup Olive oil, extra virgin

3 tbsp Balsamic or red wine vinegar

1 tsp Sugar

1 tsp Dijon mustard

Directions:

1. Lightly toast the walnuts on medium heat in a dry skillet for about 4-5 minutes.

Allow walnuts to cool.

2. Wash lettuce and separate onto four plates.

3. Divide pear and onion slices onto the plates.

4. To make the dressing, combine the first four ingredients.

Drizzle onto the salads just before serving.

5. Sprinkle with walnuts.

6. Add salt and pepper to taste.

We made it for: $1.38/serving

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GazpachoGetting your recommended daily servings of vegetables is easy with this delicious

cold soup. This low fat vegetarian soup is not only good for your body and your

taste buds, but it’s also economical, coming in at only $.94 per serving. Have other

vegetables on hand? Adding zucchini or celery never hurt anyone! Serves 4.

Ingredients:

2 cups Tomato juice, reduced sodium

2 Tomatoes, peeled and diced

½ Cucumber, peeled, seeded, and diced

½ Green pepper, seeded and diced

½ Yellow pepper, seeded and diced1⁄3 Red onion, diced

1 tbsp Olive oil, extra virgin

½ tbsp Red or white wine vinegar

1 Garlic, minced

Hot sauce (such as Tabasco)

Salt and pepper, to taste

Directions:

1. Combine the first nine ingredients and mix well.

2. Cover and place in the refrigerator until chilled.

3. Serve cold, adding hot sauce, salt, and pepper to taste.

We made it for: $.94/serving

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Very Berry SpritzerRefreshingly simple to make, this non-alcoholic spritzer is perfect any time of the day or night.

The best part is that you can use any berries, so you can choose what’s on sale. If you don’t want

to add the sugar, you can substitute cranberry juice to sweeten. Serves 4.

Ingredients:

1 cup Frozen berries, any kind

1 qt Carbonated water (seltzer)

1 tbsp Sugar

Ice cubes

Fresh mint, for garnish

Directions:

1. Thaw berries.

2. Combine berries, seltzer, and sugar in a pitcher.

3. Serve over ice and garnish with a sprig of mint.

We made it for: $1.55/serving

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Chocolate dipped pretzelsThis fun dessert is quick and easy to make. Perfect for getting those kids cooking! Even your youngest chefs will enjoy adding the sprinkles

on top (also try cookie crumbles). The chocolate also works beautifully on strawberries. Yum. Serves 8.

Ingredients:

1 bag Pretzel rods (about 24 rods)

12 oz Chocolate chips, semi-sweet

Sprinkles

Directions:

1. Place the chocolate chips in a microwave-safe bowl. Heat on 50% power, stirring after every 30 seconds of cooking.

Total microwave time will be around 3 minutes. Cooking times may vary.

2. Dip ¾ of each pretzel rod into the chocolate.

3. Coat with sprinkles while the chocolate is still warm.

4. Transfer to waxed paper. Allow chocolate to cool and harden before serving.

We made it for: $0.33/pretzel

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Cheese-stuffed pecansThe creamy, nutty crunch of this bite size snack makes for a great start

to your meal. Makes 20 cheese-stuffed pecans.

Ingredients:

1 cup Gouda cheese, finely shredded

3 tbsp Sour cream

40 Pecan halves

Directions:

1. In a medium bowl, beat 1 cup room temperature Gouda cheese

and 3 tablespoons sour cream with an electric mixer until creamy.

2. Mound a teaspoon of cheese mixture onto the flat side of 20 large

pecan halves.

3. Top with the additional pecan halves, flat side down.

4. Cover and chill for 20 minutes.

We made it for: $0.62/pecan

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Pasta with white sauce and vegetablesThis main dish takes center stage with a medley of summer fresh vegetables and whole wheat

pasta in a creamy sauce. Save money on this dish by purchasing your store’s freshest, budget

friendly produce (think carrot ribbons, white button mushrooms, or zucchini). Serves 4.

Ingredients:

8 oz Dried, whole wheat rotini

1 Medium onion, halved lengthwise and thinly sliced

2 Cloves garlic, minced

1 tbsp Olive oil

1 ¼ lb Asparagus, cut into 2-inch pieces (about 2 cups)

1 Medium yellow summer squash, halved lengthwise and sliced

½ tsp Salt

¼ tsp Black pepper

1 cup Whipping cream

4 Roma tomatoes, seeded and chopped (about 2 cups)

Directions:

1. According to package directions, cook pasta and drain. Return pasta to hot pan and keep warm.

2. Meanwhile, in a large skillet cook garlic and onion in hot olive oil over medium heat about 3

minutes or until nearly tender, stirring occasionally. Add asparagus, squash, salt, and pepper

to skillet. Cook for 3 to 5 minutes more or until vegetables are crisp-tender. Add vegetables to

pasta in pan.

3. Add whipping cream to skillet; bring to boiling. Boil gently for 5 minutes or until reduced to ¾

cup. To serve, pour reduced cream over pasta mixture; stir gently to coat. Stir in tomato.

We made it for: $2.40/serving

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Waldorf SaladSweet green grapes, crisp apple, crunchy celery, and nuts

make this side salad a hit at any dinner party. Capture the

taste of summer by adding your favorite seasonal fruits to

the mix. Serves 6.

Ingredients:

2 cups Apples, chopped

2 tsp Lemon juice

¼ cup Celery, chopped

¼ cup Pecans or walnuts, toasted and chopped

¼ cup Dried fruit (like raisins)

¼ cup Seedless green grapes, halved1⁄3 cup Low-fat mayonnaise

Directions:

1. Toss apple with lemon juice in a medium bowl.

2. Stir in celery, nuts, dried fruit, and grapes.

3. Stir in mayonnaise until combined.

4. Serve immediately or cover and chill for up to 8 hours.

We made it for: $1.00/serving

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We made it for: $0.32/serving

Iced green tea with orange ice cubesThis tea is a refreshing summer drink. The orange ice cubes add flavor and keep the

tea cold without diluting the drink. For a twist, try freezing different flavors of juice

into cubes to find the flavor combination you like best. Serves 12.

Ingredients:

12 cups Water

¼ cup Sugar

3 inches Fresh ginger

12-16 Green tea bags

2 cups Pulp-free orange juice

Directions:

1. Combine water, sugar, and ginger in a large saucepan. Bring to boiling; reduce

heat. Simmer, covered, 5 minutes. Remove from heat. Add tea bags; cover and

let stand a few minutes. Remove and discard tea bags. Strain ginger from tea

and discard. Transfer tea to a 2 gallon pitcher. Cover and cool for several hours.

2. To make ice cubes, fill ice-cube tray with pulp free orange juice. Place trays in

freezer until cubes are frozen.

3. Pour chilled tea in glasses and add several frozen orange ice cubes. Serve.

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Mini Lemon TartsAll it takes is a few ingredients to make this mouth-watering dessert.

The combination of tangy lemon and sweet pastry is the perfect note on

which to end your summer dinner party. Serves 6.

Ingredients:

4 Eggs, beaten2⁄3 cup Lemon juice

2 tbsp Sour cream

½ cup Confectioners’ sugar

6 Frozen mini tart shells

Whipped cream (optional)

Directions:

1. Heat oven to 325° F.

2. Mix eggs, lemon juice, sour cream, and sugar in a mixing bowl.

3. Spoon mixture into empty frozen tart shells.

4. Bake in oven for 15 to 18 minutes. Cool and top with whipped cream.

We made it for: $1.06/serving

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Prosciutto wrapped cantaloupeThis tasty starter takes mere minutes to make. While the Italian

specialty meat can be a bit on the expensive side, you need

only ¼ pound to impress your guests. Serves 4.

Ingredients:

1 Cantaloupe, small

¼ lb Prosciutto, thinly sliced

Salt and pepper, to taste

Directions:

1. Cut cantaloupe, removing rind and discarding any seeds. Cut

flesh into 12 bite sized cubes.

2. Cut prosciutto into 12 thin strips, 2 inches wide.

3. Wrap each cube of cantaloupe with a slice of prosciutto.

4. Sprinkle with salt and freshly ground pepper.

We made it for: $1.95/serving

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Colorful penne pasta The peppers in this pasta make it look amazing, but they are also packed

with nutrients. Because this fresh and flavorful recipe takes mere min-

utes to make, the chef won’t miss out on time with friends. Serves 4.

Ingredients:

16 oz Penne pasta

½ Green bell pepper, thinly sliced

½ Red bell pepper, thinly sliced

½ Yellow bell pepper, thinly sliced

½ Onion, small, thinly sliced

2 tbsp Olive oil, extra virgin

¼ cup Parmesan cheese

Salt, to taste

Directions:

1. Cook pasta according to package directions.

2. Cut peppers and onion into thin, even slices.

3. Sautee garlic and onion in olive oil over medium heat for 1 minute.

Add peppers and cook until peppers are tender (3-4 minutes).

4. In a large bowl, combine pasta and pepper mixture by folding gently.

5. Sprinkle with parmesan cheese.

6. Salt to taste.

We made it for: $1.16/serving

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Tomato, mozzarella, & basil saladThis colorful salad is as good to look at as it is to eat. Keep this recipe in

mind when planting your next garden. Growing your own tomatoes and

basil is easy and can save you a lot of money. Serves 4.

Ingredients:

4 Tomatoes, sliced

6 oz Mozzarella, fresh, sliced

8 Basil leaves, fresh, chopped

1 tbsp Olive oil, extra virgin

Salt, to taste

Directions:

1. Slice tomatoes and mozzarella into uniform size,

approximately ¼ inch thick.

2. Place tomato and mozzarella slices on a plate,

alternating the tomatoes with the cheese.

3. Sprinkle basil over the salads.

4. Drizzle with oil.

5. Salt to taste.

We made it for: $1.43/serving

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SangriaSliced citrus and club soda make this drink a perfect

alternative to the alcoholic version of Sangria. Serves 6.

Ingredients:

750 ml Grape juice

1 cup Club soda

½ cup Sugar

1 Lemon, sliced

1 Orange, sliced

½ Lime, for garnish

Ice cubes

Directions:

1. In a pitcher, mix grape juice with sugar until sugar

is totally dissolved. Cover and place in refrigerator

to chill, preferably overnight.

2. Before serving, mix in club soda.

3. Add lemon and orange slices into the pitcher.

4. Serve over ice.

5. Garnish each glass with a wedge of lime.

We made it for: $1.74/serving

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Death by ChocolateGirl’s Night In just wouldn’t be complete without chocolate! This

decadent dessert is fun to make and delicious to eat, but perhaps its

most impressive aspect is the price per serving—$1.30! (Coupon users

could probably make it for even less!) Serves 12.

Ingredients:

1 box Chocolate cake mix, with pudding

6 oz Pudding mix (not instant)

4 Heath candy bars

14 oz Caramels

12 oz Whipped cream

Directions:

1. Bake cake in 9x13 pan; cool.

2. Melt caramel over low heat until smooth.

3. Punch holes in cake with fork and poor caramel over cake; set aside.

4. Cook chocolate pudding and cool.

5. Break up cake and place half in bottom of large glass bowl.

6. Layer with pudding and whipped cream and Heath bars. Repeat.

We made it for: $1.30/serving

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Oriental Ramen SaladThe price point of Ramen soup made it a hit among the college crowd. This

recipe offers a more sophisticated dish while still serving up savings. Serves 4.

Ingredients:

Dressing:

¼ cup Sugar

½ cup White wine vinegar

1 cup Oil

2 Oriental seasoning packets from ramen soup

Salad:

1 Medium head cabbage, thinly sliced

4 Stalks Green onion, sliced

1 cup Almonds, sliced

2 Packages Uncooked ramen noodles, crumbled

¼ cup Sesame seeds

Directions:

1. Combine dressing ingredients. Mix well and chill.

2. In medium bowl, combine cabbage and green onions.

3. In dry sauté pan, over low heat, roast almonds and sesame seeds. Cool.

4. Sprinkle crumbled Ramen, sesame seeds, and almonds over cabbage mixture.

5. Before serving, pour dressing over mixture and toss to coat.

We made it for: $2.93/serving

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Thai beef stir-fryFrom start to finish, this dish is ready in a flash: only 15 minutes! If you find the bottled

Thai peanut stir-fry sauce a little too pricey, try using a couple tablespoons of peanut

butter and some reduced-sodium soy sauce to make your own low cost sauce. Serves 4.

Ingredients:

4 oz Rice noodles

16 oz Frozen sweet pepper and onion stir-fry vegetables

2 tbsp Cooking oil

12 oz Beef stir-fry strips

½ cup Bottled Thai peanut stir-fry sauce

Directions:

1. Cook noodles according to package directions. Drain and set aside.

2. In a large skillet cook the vegetables in 1 tablespoon of the hot oil over medium-high

heat for 2 to 3 minutes or just until tender. Drain and transfer vegetables to bowl.

3. In the same skillet, stir beef strips in remaining 1 tablespoon hot oil until desired

doneness.

4. Return vegetables to skillet; add sauce. Stir to combine and heat through.

Serve over noodles.

We made it for: $2.84/serving

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Sugar snap peas with orange ginger butterSugar snap peas, unlike green peas, are picked before the seed develops and

are meant to be eaten pods and all. Combined with orange marmalade and a

little fresh ginger, these plump pods make for a flavorful side dish. Serves 4.

Ingredients:

3 cups Frozen sugar snap peas

1 tsp Fresh ginger, grated

1 tbsp Butter or margarine

1 tbsp Orange marmalade

1 tsp Apple cider vinegar

Pepper, to taste

Directions:

1. Cook frozen peas according to package directions. Drain well.

2 In a small pan, cook ginger in hot butter for 1 minute. Stir in marmalade,

vinegar, and pepper. Stir and cook until marmalade melts.

3 Pour orange ginger butter over hot cooked peas and toss to coat.

We made it for: $1.32/serving

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Sparkling Punch Dress up sparkling punch with a fancy champagne glass, sugar

cubes and a twist of lemon combine for the perfect celebratory

drink. Serves 4.

Ingredients:

1 bottle Sparkling punch or cider

4 Sugar cubes

Lemon twists

Directions:

1. Drop one sugar cube in each of four champagne glasses.

2. Pour punch or cider over sugar cubes.

3. Garnish with a twist of lemon.

We made it for: $2.74/serving

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Spiced chocolate fondue with fresh strawberriesChocolate covered strawberries are a sweet end to your date

night dinner. A sprinkle of spicy cinnamon and fiery cayenne

kicks this fondue up a notch. Serves 8.

Ingredients:

1 bag (12 oz) Semisweet chocolate chips

1 tsp Ground cinnamon

½ tsp Cayenne pepper

1 tbsp Vegetable oil (oil keeps chocolate from cracking)

Strawberries

Directions:

1. In a double boiler, add chocolate and oil. Stir and melt until

smooth.

2. Once smooth, add cinnamon and cayenne pepper.

3. Place in fondue pot, dip strawberries, and enjoy!

We made it for: $1.05/serving

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Weekly Menu Planner

Day of the Week

Example

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Week of:

Breakfast

Cereal and Fruit

Lunch

Turkey Sandwich,Chips, and an Apple

Dinner

Meatloaf, Green Beans, and Mashed Potatoes

Snacks

Carrot Sticks and Pretzels

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About MMI

Money Management International (MMI) is dedicated to improving lives through financial education.

As the largest, nonprofit, full service credit counseling organization in the nation, we develop

materials over a wide range of topics to help you make the most of your money.

We also provide professional financial guidance, credit counseling, community-wide educational

programs, debt management assistance, bankruptcy counseling and education services, and housing

counseling assistance to consumers via phone, Internet, and in-person sessions.

Let’s keep in touch!

Visit us on the Web at www.MoneyManagement.org

Become a fan of MMI on Facebook

Follow MMI on Twitter

Find financial inspiration at Blogging for Change

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